APA (7th ed.) Citation

Katsi, P., Kosma, I. S., Michailidou, S., Argiriou, A., Badeka, A. V., & Kontominas, M. G. (2021). Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread. MDPI AG.

Chicago Style (17th ed.) Citation

Katsi, Pavlina, Ioanna S. Kosma, Sofia Michailidou, Anagnostis Argiriou, Anastasia V. Badeka, and Michael G. Kontominas. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread. MDPI AG, 2021.

MLA (8th ed.) Citation

Katsi, Pavlina, et al. Characterization of Artisanal Spontaneous Sourdough Wheat Bread from Central Greece: Evaluation of Physico-Chemical, Microbiological, and Sensory Properties in Relation to Conventional Yeast Leavened Wheat Bread. MDPI AG, 2021.